Torting Big Cakes

Does anyone have a fabulously foolproof method of torting and moving large cake layers? Like 12" and up. I can get it cut fine, but moving the top half without it crumbling is so so hard. Last time I had to slide a big cake board between the layers and scoot the top one onto it, but then replacing it was a real chore.

The freezer to the rescue! I always chill those large cakes before trying to move the torted layers. If they're especially crumbly, then I will slide them onto a board then slide them back onto the cake. All of this so SO much easier when the cake is chilled (not frozen solid).

How do you cut them? I have had nothing but trouble with this. Enough to frustrate me to the point of almost throwing cake across the room. Ive been so frustrated with cutting cake and getting it even.

As to cutting large cakes, after much experimentation, I find the best way is to use a guide (my husband made me some wood blocks that are the right height) and, using the guide to make sure you have a consistent height, run a knife all the way around the cake edges, then use fishing line to 'cut' it. You just start with the fishing line straight across the top and then bring the ends together, almost like a loop. (Ok not very eloquent description, but hopefully you get the idea).

For moving, I also use a flat cookie sheet - and chant to the Torte Goddess as I put the layer on top of the filling!

Cookie sheet with no edges is the way to go. The best way to cut them is with the agbay leveler however, it is very expensive. Some people use a knife and others use dental floss or fishing line (new of course). A few people have had good luck with the Wilton large leveler but most have not.

The Agbay, IMO, is the best cake leveler on the market. Yes, it's expensive, but quality products usually are. I gave away my Wilton levelers. Until you see the Agbay in action, you have no idea how bad the Wilton ones really are.